Learn to Love Cabbage

It wasn't until fairly recently that I have learned to appreciate cabbage. It had always reminded me of iceberg lettuce, which has little to no nutritional value, so I've never made the effort to eat much of it. What I've come to learn is that it's actually a very important food.

In particular, it decreases the effects of estrogen that we're being bombarded with through foods (in particular soy), and chemically-made estrogens (known as xenoestrogens) like plastics and parabens in our cosmetics and body products. Even if you're making an effort to avoid these you may still need to do some "detoxing" from these harmful substances.

Here's what you need to know:

• Excellent source of vitamin C
  

• Has wonderful anti-inflammatory properties

• Contains a chemical which blocks cancer cell growth

• Great source of riboflavin (plays a key role in energy metabolism)

• Vitamin K - helps with strong bones and blood clotting

• Should be eaten COOKED, otherwise it can block iodine absorption which can lead to problems with thyroid function and production of sex hormones.

• Highly therapeutic for ulcers

• Traditionally, Irish girls drank cabbage water for complexion

So, get to eating cabbage. It can be baked, steamed, boiled, and stir-fried, soups, and stews. Not to mention serving it as a side with your corned beef and cabbage on St Patrick's Day. And, don't underestimate the even more beneficial properties of fermented cabbage - sauerkraut!

Or, give these recipes a try:

Cabbage, Dutch Style
(Nourishing Traditions, Sally Fallon)

Rinse and shred a head of RED or GREEN cabbage and place in a heavy pan.

In a small pan mix:
1 bay leaf
1/2 teaspoon cloves
1/2 teaspoon sea salt
1 tsp raw honey
1/4 teaspoon cinnamon
1 cup water

Bring to a boil and pour over the cabbage and cook gently about 20 minutes.

Add 2 apples, peeled and quartered and cook another 10 min. Remove with a slotted spoon and toss with butter and vinegar.

Note: I think I was missing the bay leaf, but it still turned out very good and the whole family liked it as a side dish.

Greek Stuffed Cabbage

1 large head green cabbage
1 recipe for stuffing (see below)
1/2 cup olive oil
1 8-ounce can tomato sauce
1 bay leaf, crushed
2 cups beef boullion

Stuffing:

1 pound of ground meat or a combo (beef, turkey, lamb)
1 egg
1 medium onion, chopped
1/2 teaspoon oregano
1/2 teaspoon mint
1/4 teaspoon cinnamon (optional)
Salt and pepper to taste
3/4 cup raw white rice
2 tablespoons tomato sauce
3 tablespoons olive oil
1/2 cup dry white wine

Core cabbage and separate leaves. Parboil leaves in salted water for 5 minutes. Combine all stuffing ingredients and mix well. Place stuffing in individual cabbage leaves. Fold two opposite sides of each leaf inward and roll, starting at the short end. Place rolls in layers in large pot. Sprinkle each layer with olive oil, tomato sauce, and bay leaf. Add bouillon to the pot, adding enough water to cover the rolls. Cover and simmer over low heat for one hour. Serves 6 to 8.

Read more: http://www.motherearthnews.com/Organic-Gardening/1986-11-01/About-Cabbage.aspx?page=5#ixzz1EKxpGy7J

Cabbage Rice Soup

3 tablespoons butter
1 pound shredded cabbage
1 cup thinly sliced onions
6 cups homemade chicken broth
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
1/2 cup rice
1 cup shredded Gruyere cheese

Melt margarine in a 4-quart kettle. Rinse cabbage and add to butter along with onions. Cook over medium heat for about 10 minutes. Add broth, salt, pepper, and nutmeg. Simmer, covered, for 10 minutes. Add rice and cook 20 minutes or until rice is tender. Ladle into bowls and garnish with cheese. Serves 8.

Read more: http://www.motherearthnews.com/Organic-Gardening/1986-11-01/About-Cabbage.aspx?page=5#ixzz1EL4GQ2Rk